# What You Need:
→ Pumpkin Mixture
01 - 1 (15-ounce) can pumpkin puree
02 - 1 (14-ounce) can sweetened condensed milk
03 - 2 large eggs
04 - ½ teaspoon salt
05 - 2 teaspoons pumpkin pie spice
→ Crisp Topping
06 - 1 cup packed brown sugar
07 - 2 cups all-purpose flour
08 - ½ teaspoon salt
09 - 1 teaspoon ground cinnamon
10 - 1 teaspoon pumpkin pie spice
11 - 12 tablespoons unsalted butter, melted
# Steps:
01 - Preheat oven to 350°F. Grease a 10-inch deep-dish pie plate, 9x9-inch pan with 3-inch sides, or 9x13-inch pan using nonstick baking spray.
02 - Whisk together pumpkin puree, sweetened condensed milk, eggs, ½ teaspoon salt, and 2 teaspoons pumpkin pie spice until smooth. Pour into prepared baking dish and spread evenly.
03 - In a separate bowl, whisk brown sugar, flour, ½ teaspoon salt, ground cinnamon, and 1 teaspoon pumpkin pie spice until blended.
04 - Pour melted butter over dry ingredients and mix until large, moist crumbs form, using hands or a pastry cutter if necessary.
05 - Evenly spread crumble topping over pumpkin mixture. Bake for 45 to 55 minutes until deep golden brown, edges puffed, and center is firm without jiggle.
06 - Remove from oven and allow to cool for at least 30 minutes before serving.
07 - Serve warm or at room temperature, optionally accompanied by vanilla ice cream or whipped cream.
